Provencal Duck Breast with Spring Baby Vegetables & Sauce Pistou

Steps

1. Preheat oven to 220°C. Prep & cook vegetables. Cut baby beetroot in half. Toss on a lined oven tray with baby carrots and potatoes. Drizzle with oil, season and roast in oven for 25-30 minutes, until tender.
2. Prep & cook duck. Trim duck breasts of overhanging fat. Score skin at 1cm intervals. Pat dry and season. Heat a dry fry-pan on medium-high heat. Cook duck, skin side down, for about 5 minutes to render fat. Flip and sear a further minute, until browned.
3. Remove vegetables from oven, add duck to tray (reserve pan) and return to oven to cook duck for 5 minutes, or until medium. Continue to cook vegetables. Rest duck, covered, for 2-3 minutes before slicing thinly. Reserve any resting juices.
4. Prep & cook sauce pistou. Wipe reserved pan clean and return to medium heat with a drizzle of oil. Cook shallot for 1-2 minutes, until soft. Add wine/water and cook for about 1 minute, until evaporated. Add broth and simmer for 4-5 minutes, until reduced by half. Stir through spinach, pistou and a knob of butter. Season and stir through duck resting juices. Keep warm.
5. Serve sauce pistou topped with duck and vegetables. Sprinkle over chervil leaves.